Creamy Lemon Alfredo Chicken

Name: Creamy Lemon Alfredo Chicken
Cook time: 45 min
Yield: 4 servings
Ingredients: 2 pieces chicken breasts boneless, skinless, sliced into 4 thin cutlets; 0 salt to taste; 0 black pepper to taste; 1 tablespoon lemon and pepper seasoning; 1 tablespoon garlic powder; 0.5 teaspoon Italian seasoning; 0.5 cup all-purpose flour for dredging; 2 large egg; 1 tablespoon water; 2 tablespoon olive oil; 1 tablespoon butter; 2 tablespoon butter; 3 cloves garlic minced; 0.5 cup chicken broth; 0 salt to taste; 0 black pepper to taste; 0.5 teaspoon red chili flakes optional; 1 cup heavy cream; 3 tablespoon lemon juice; 1 teaspoon lemon zest optional, for extra brightness; 0.5 teaspoon paprika; 0.25 teaspoon Italian seasoning; 0.5 cup Parmesan cheese grated; 0 fresh parsley chopped, for garnish; 0 lemon slices for garnish, optional

Zesty and comforting Creamy Lemon Alfredo Chicken where velvety Alfredo sauce meets bright lemon flavor and tender golden chicken.

By @simplecooq

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

2 pieces chicken breasts boneless, skinless, sliced into 4 thin cutlets
0 salt to taste
0 black pepper to taste
1 tablespoon lemon and pepper seasoning
1 tablespoon garlic powder
0.5 teaspoon Italian seasoning
0.5 cup all-purpose flour for dredging
2 large egg
1 tablespoon water
2 tablespoon olive oil
1 tablespoon butter
2 tablespoon butter
3 cloves garlic minced
0.5 cup chicken broth
0 salt to taste
0 black pepper to taste
0.5 teaspoon red chili flakes optional
1 cup heavy cream
3 tablespoon lemon juice
1 teaspoon lemon zest optional, for extra brightness
0.5 teaspoon paprika
0.25 teaspoon Italian seasoning
0.5 cup Parmesan cheese grated
0 fresh parsley chopped, for garnish
0 lemon slices for garnish, optional

Instructions

Slice 2 large boneless, skinless chicken breasts into 4 thin cutlets. Season the cutlets with salt, black pepper, lemon and pepper seasoning, garlic powder, and Italian seasoning.
Dredge each chicken cutlet in all-purpose flour, shaking off excess flour.
In a separate bowl, beat the eggs and water together. Dip each floured chicken cutlet into the egg mixture.
Heat olive oil and butter in a large skillet over medium heat. Cook the chicken cutlets until golden brown and cooked through, about 4-5 minutes per side.
In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
Pour in chicken broth and season with salt, pepper, and red chili flakes if desired. Allow to simmer for 5 minutes.
Reduce heat to low, then add heavy cream, lemon juice, lemon zest, paprika, and Italian seasoning to the skillet. Stir until well combined.
Sprinkle grated Parmesan cheese into the sauce, stirring until the cheese has melted and the sauce is creamy.
Place the cooked chicken cutlets back into the skillet, spooning sauce over them. Allow to simmer gently for 5-7 minutes.
Garnish with chopped fresh parsley and lemon slices before serving. Serve with your choice of pasta for a complete meal.